Roasted Yam & Lentil Phyllo Roll with Goat Cheese
4-63½ cups (875 mL) yam or sweet potato, peeled and diced ½ cup (125 mL) red onion, finely diced 1 Tbsp (15 mL) fresh thyme leaves, chopped ¼ tsp (1 mL) ground
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Cooking tools:
- Pastry brush
- Colander
- Peeler
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 3½ cups (875 mL) yam or sweet potato, peeled and diced
- ½ cup (125 mL) red onion, finely diced
- 1 Tbsp (15 mL) fresh thyme leaves, chopped
- ¼ tsp (1 mL) ground coriander
- dash ground nutmeg
- 1 Tbsp (15 mL) canola oil
- salt
- ground black pepper
- 1 cup (250 mL) cooked or canned green lentils, drained and rinsed
- ½ cup (125 mL) cold, crumbled goat cheese
- 5 whole phyllo sheets
- ¼ cup (60 mL) or as needed, canola oil
- 3 Tbsp (45 mL) panko bread crumbs
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